1 1/4 cup
|
Brown rice, medium-grain, dry
(cooked and cooled; or 2 1/2 cup cooked)
|
1/3 cup
|
Tahini
(for dressing)
|
1/3 cup
|
Water
(for dressing)
|
1/4 cup
|
Lemon juice
(for dressing)
|
1 clove(s)
|
Garlic
(crushed, for dressing)
|
1/2 tsp
|
Cumin
(for dressing)
|
1/4 tsp
|
Cayenne pepper
(for dressing)
|
1 pinch
|
Sea Salt
(for dressing)
|
1 can (15oz)
|
Chickpeas, canned, drained
(rinsed)
|
2 beet(s)
|
Beets, raw
(washed and peeled)
|
2 medium
|
Zucchini
(washed)
|
3 medium
|
Carrots
(washed and peeled)
|
1 small head
|
Red cabbage
(wilted leaves removed, quartered, and core removed)
|
1 bag(s)
|
Baby spinach
(or greens of choice)
|
1 avocado(s)
|
Avocado
(sliced)
|
1/2 bunch
|
Green onion
(sliced)
|
1/2 cup
|
Pumpkin seeds (pepitas)
|
Balance by skipping/reducing rice, while adding crispy tofu or baked chicken.